Ingredients for Scotch Shortbread Cookies
- 1 cup (2 sticks) unsalted butter, softened
- ¾ cup packed light brown sugar
- Cake Flour
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How to Make Scotch Shortbread Cookies
- Cream together 1 cup (2 sticks) softened unsalted butter and ¾ cup packed light brown sugar until light and fluffy. Use an electric mixer for best results.
- Gradually add 2 cups all-purpose flour, mixing until just combined. Do not overmix.
- Shape the dough into a disc, wrap tightly in plastic wrap, and chill in the refrigerator for at least 1 hour, or until firm enough to roll out. Chilling is crucial for preventing spreading.
- Preheat oven to 325°F (160°C). Line baking sheets with parchment paper.
- On a lightly floured surface, roll out the chilled dough to about ¼ inch thickness.
- Use cookie cutters to cut out your desired shapes. Alternatively, cut into squares or rectangles.
- Carefully transfer the cut cookies to the prepared baking sheets, leaving some space between each.
- Bake for 12-15 minutes, or until the edges are lightly golden brown. Keep a close eye on them as ovens vary.
- Let the cookies cool completely on the baking sheets before serving or storing.
Nutrition Information (Approximate per serving)
Sodium
1 g
Sugar
17g
Fat
16g
Carbs
3g
